Emmental

THE BIGGEST OF ALL FRENCH CHEESE

Emmental is the biggest french cheese, and also a national favourite. Easily recognizable thanks to the big irregular holes that appear in the cheese during ripening, it was originally made in the Emme valley.  
Born in the middle ages when the only way to preserve milk safely was to process it into cheese to feed large crowds and keep hunger at bay during long winters where food was scarce.

ANCESTRAL KNOW HOW FROM MASTER CHEESEMAKERS

In the Emmental country, wheels are selected with care and tested throughout the ripening period by master ripeners, to ensure the end result will be up to standards in terms of taste and texture.

The milk used comes from cows fed with fresh grass or hay, never ensilage as to not alter the taste of the cheese.
Each wheel is pressed for 12 hours and salted by brine immersion. After this, the wheels are placed in ripening cellars where they will be looked after for several months.